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Recipes
BBQ Meatballs
By Joelene
Preheat oven to 350 degrees
- FOR MEATBALLS
- 1-1/2 pound Ground Beef
- 3/4 cups Oats
- 1 cup Milk
- 3 Tablespoons Very Finely Minced Onion
- 1-1/2 teaspoon Salt
- Plenty Of Ground Black Pepper, to taste
- _____
- FOR COOKING MEATBALLS
- 1 cup All-Purpose Flour (coating For Frozen Meatballs)
- Canola Oil
- _____
- FOR SAUCE
- 1 cup Ketchup
- 2 Tablespoons Sugar
- 3 Tablespoons Vinegar
- 2 Tablespoons Worcestershire
- 4 Tablespoons (to 6 Tablespoons) Onion
- 1 dash Tabasco
Summer Zucchini Salad
By Joelene
1. Halve zucchini lengthwise, and steam for 7 minutes until soft but not mushy
- 1 medium zucchini
- 1 cup arugula
- 1/2 cup fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 1 tablespoon olive oil
- 2 teaspoon lemon juice
- Sea salt
- Parmigiano-Reggiano
Well Stocked Pantry
By Joelene
Agave nectar Made from the agave cactus, this natural sweetener has a delicate taste and is much sweeter than whit...
- Sun-dried tomatoes
- to Spoon over scrambled eggs or fold inside your next omelet. Puree and add to soups and stews. Dice small and toss in salads or vinaigrettes.
- Chutney
- This centuries-old condiment consists of a mix of chopped fruits, vinegar, garlic, onions, chiles, nuts, spices and sugar cooked into a chunky spread. Most are on the spicy-hot side and quickly punch up flavors of everyday foods.
- to to chutney into mayo to add pizzazz to sandwiches or with cream cheese for a cracker spread or fruit dip. Mix with a tad of olive oil for a quick marinade or heat and use as a topping for grilled fish, poultry and meats.
- Dried fruit
- Panko bread crumbs
- These Japanese bread crumbs are coarser than ordinary bread crumbs and absorb less oil, thus turning almost anything baked or fried crunchier. Panko takes on the taste of the flavors it's paired with, making it ideal for meatloaf and casseroles.
- to For baked meals that taste crispy-fried, lightly coat chicken or pork in honey, roll in panko and bake. Sprinkle to add a bite of crunch on puddings and Asian stir-fry dishes.
- Canned chiles
- Whether chipotles in adobo sauce, Hatch or pickled jalapeños, canned chiles provide a quick kick. Heat varies, with Ortega, a variety of Anaheim chile, being one of the mildest. Chipotles are revered for their smokey flavor.
- to to to smoky barbecue sauce by blending chopped chipotle peppers, apple-cider vinegar, brown sugar and Worcestershire sauce to taste. Add canned green chiles to any pork or beef roast. Add any kind of chiles and Cheddar cheese to a baked egg dish.
- Four Four -packs of wine
- to to out the best flavor and aroma in many dishes, but how many times have you opened a bottle of wine to add a cup or less to a recipe? If your answer is too many, stock up on white and red four-packs of wine. Each bottle equals a cup.
- to Saute vegetables in olive oil, and splash with wine a minute before serving to add flavor and moisture. Mix equal parts wine and olive oil, crushed garlic and salt and pepper for an all-purpose marinade.
Shrimp Rolls
By Joelene
Bring a medium pot of salted water to a boil
- 1 pound jumbo (21/25) shrimp, peeled and deveined
- 1/4 cup small-dice celery
- 3 tablespoons mayonnaise
- 1 heaping teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- Pinch salt
- Pinch ground white pepper
- 4 hot dog rolls (Eastern style—split on top)
- 1 tablespoon melted butter
Hatch Salsa
By Joelene
Mix all ingredients together in a small bowl
- 2 cups Roma tomatoes, diced
- 1/2 red onion, diced
- 1 1/2 New Mexican Hatch chiles, roasted, skinned, seeded and diced
- 1/2 bunch cilantro, chopped
- Juice of 6 freshly squeezed key limes
- Freshly ground black pepper and salt to taste
Spaghetti Aglio e Olio
By Joelene
Bring a large pot of salted water to a boil, add the pasta and cook, stirring after 1 minute, until about three-qua...
- Kosher salt
- 1 pound dried spaghetti
- 1/2 cup extra-virgin olive oil, plus more for finishing
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic, thinly sliced
- 1/2 cup rough-chopped fresh parsley
Baked Eggplant, Mozzarella, and Tomato Casserole
By Joelene
1. Preheat oven to 400 degrees
- 1 * 1 large eggplant, or
- 2 * 2 small ones, ends trimmed and left whole
- 2 * 2 Tbs olive oil
- 4 * 4 medium-size ripe tomatoes, thinly sliced
- 1 * 1 lb fresh mozzarella, thinly sliced
- 1/2 * 1/2 cup finely chopped fresh basil, or 2 Tbs dried
- 2 * 2 Tbs chopped fresh thyme, or 2 tsp dried
- * Salt and freshly ground black pepper
- 2 * 2 medium-size ripe tomatoes, chopped, or 1 cup tomato sauce
- 1/2 * 1/2 cup bread crumbs
- 1/2 * 1/2 cup grated parmesan cheese
Banana Split Ice Pops
By Joelene
1. Divide strawberry topping among eight 6-ounce plastic or paper cups
- 8 tablespoons strawberry topping
- 4 bananas, peeled and halved crosswise
- 1-1/2 cups strawberry ice cream, softened
- 8 tablespoons pineapple topping
- 1-1/2 cups vanilla ice cream, softened
- 1/3 cup chocolate-fudge topping
- 1-1/2 cups chocolate ice cream, softened
- Whipped cream
- 1/4 cup chopped walnuts
- 8 maraschino cherries (drained and patted dry)
Oatmeal Pumpkin Bars
By Joelene
1. Preheat oven to 375 degrees
- Cooking Spray
- 2 cups old-fashioned oats
- 1 1/4 cups all purpose flour
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup cold, unsalted butter cut into half inch cubes
- 2 cups pumpkin puree
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
Black Bottom Cups (Or Cupcakes)
By Joelene
If you really want to feed a crowd, you can make these in miniature cupcake pans so they are just right for ant bjg...
- 8 ounces cream chz, room temp
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup water
- 1 1/3 cups sugar, divided
- 1/3 cup vegetable oil
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon cider vinegar
- 1 1/2 cups all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 cup chopped peanuts, optional